20 December, 2021
Pie – ElderberryPosted in : Desserts on by : MikeZ
Elderberry Pie & Filling
Freshly picked Berries make this a Seasonal Favorite.Difficulty: Easy
- Large Mixing Bowl
- Medium SaucePan
- 9" Glass Pie Pan
- Foil or Aluminum Pie Crust Ring (to prevent burning edges).
- Pillsbury Pie Crust - 1 box makes Bottom and Top Crust
- 4 cups Elderberries.
- 1 cup White Sugar.
- 3 Tbsp. Cornstarch.
- 1 Tbsp. Lemon Juice.
- Place Berries in a large bowl and toss with lemon juice.
- In a small cup. mix Cornstarch with a bit of tap water to be lump-free.
- Combine Water, Sugar, and Cornstarch in a saucepan. Stir to combine then bring to a boil over medium heat, stirring often. Once the mixture boils, boil it for two minutes.
- Add the Berries, reduce heat to a simmer, and cover. Cook, stirring often, until the Berries soften, about 5-8 minutes.
- Allow to cool before using in a Pie or putting into jars to refrigerate. The mixture will thicken more as it cools.
- Use Pillsbury Pie Crust (1 box makes one pie with a double crust).
- Spread the bottom crust out on your counter; fold it into half; and then into quarters. This makes it easy to transfer and center in a 9” glass pie pan. Place pointed end in center of pan. Unfold. Gently press down into pan. Trim excess from edge of pan with sharp knife.
- Add pie filling (Don’t overfill.)
- Using a pastry brush, wet the edge of bottom crust with tap water.
- Unroll top crust. Press to seal. Using finger and thumb, make rippled edge.
- Cover Pie Crust Edges with Foil or Aluminum ring.
- Bake at 425°F for 40 – 45 minutes. Remove foil after 20 minutes.
Shared by Eva Jacobson – Feb 25, 2021 Great with a side of French Vanilla Ice Cream and topped with Whipped Cream.
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